Ingredients

• 1 litre - whole fat milk
• 2 tbsp - malai (top cream of milk)
• 1 cup - lychee
• 1/2 cup - sugar
• 1/2 tsp - cardamom powder
• 3 - 4 drops - kewra essence
• 10 - 12 - pistachios, chopped thinly

How to Make Lychee Rabdi

• Put milk to boil, add sugar (save 1 tsp). Allow to boil to 2/3 volume.
• Add malai, cardamom powder, stir and simmer for 2 minutes.
• Keep aside to cool to room temperature, add essence.
• Refrigerate in chiller till very cold.
• Chop lychees into pieces.
• Sprinkle remaining sugar on lychees.
• Refrigerate till very cold, and required.
• An hour before serving, stir in litchis into chilled rabdi.
• Stir in slivered pistachios, pour into individual bowls.
• Serve chilled.